Roasted Pumpkin Seeds
110kcal
Ingredients
- 1 cup fresh pumpkin seeds cleaned, about 130 g
- 4 cups water 950 ml
- 2 tbsp kosher salt for the boiling water
- 1 tbsp olive oil 15 ml
- 1/2 tsp fine salt plus more to taste
Method
- Heat the oven to 350°F (175°C).
- Put the seeds and pulp in a large bowl of water. Swish, scoop out the floating seeds and pick off any strings.
- Bring 4 cups of water and 2 tbsp kosher salt to a boil. Add the seeds and simmer 10 minutes.
- Drain and spread the seeds on a clean towel. Pat them very dry.
- Toss the seeds with olive oil and 1/2 tsp salt. Spread them in a single layer on a rimmed baking sheet.
- Roast 15 to 20 minutes, stirring halfway, until golden and they crackle when you stir them.
- Cool on the pan; they get crunchier as they cool. Taste and add more salt if needed.
Notes
No time to boil? Roast raw seeds at 300°F (150°C) for 40 to 45 minutes, stirring every 15 minutes.
Storage: airtight at room temperature up to 1 week.
Serving size is about 1/4 cup. Nutrition is an estimate.